(Darrell skips a beat)
Dark red, vibrant green and a sprinkle of snow white make this salad dramatic in color. Pretty dramatic in nutritional value as well, watch and listen.
(Ginger puts the truck deposit in jeopardy)
One time a friend of Steve's gave him a whole bushel of apples. In his zeal to use them he began baking them in the evening and eating one for breakfast. This is not just dessert. Try a warm one with Vanilla Nut Cream.
(Jane stars in Phil's commercial)
(Steve throws a curve ball)
Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(No one wants to know)
Watch Cynthia and Steve throw together their favorite salad using wild greens, sweet glazed nuts, dried cranberries and blue cheese topped with a super easy vinaigrette.
(Early girl gets the worm)
Need to have superb energy throughout your day? Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice). Brown rice, kale, egg, butter, condiments - cereal from a box can't compare.
(Cynthia's frustration snowballs)
Magical flourless whole grain pancakes made by soaking steel cut oats and buckwheat groats overnight. Warm breakfast for cold mornings.
(Ward answers the foreboding doorbell)
This is one of those go-to soups that we use frequently to feed the family. Lots of fresh vegetables. The beans and potatoes keep the dish hearty. Economical, comforting food.
(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
(Where will Doris sleep?)
Vegetable Yaki Soba is one of my go-to meals when I can't think of anything to make. It's easy. It's inexpensive. Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles. Young and old love this one-dish meal. Maybe Doris would like it too.
(Our Ward is here to stay)
Ever wondered what spices and flavorings comprise that sassy New Orleans flavor? We've spelled it out for you in this video. Vegetarians and vegans - replace the shrimp with cooked black-eyed peas (so good!).
(Will Darrell barter?)
The BEST cooking method for assertive greens like kale and collards. Renders them tender and tasty.
(Chip off the old block)
Adding a simple cheddar cheese sauce to blanched vegetables is oh so nice. Let Jane show you how.
(Jane's no dummy)
You need more water when cooking brown rice in the cooker. Jane's got this one down.
(Cynthia considers gas)
Ooo la la. Watch Steve groan with pleasure as it savors a mouthful of sweet apple pie. Traditional, all-American, no-frills, just-apples dessert.
(Jane wears children's clothing)
Whole fruit plus some heat intensifies the sweetness enough to call it dessert. Watch what bananas do under the broiler with a few flavors added. A Captain J. favorite.
(The band gets a gig in Pasco?)
Marinate wild halibut in lime ginger and garlic; reduce the remaining marinade to a nice glaze after cooking the fish and everyone at the table will love you.
(Jane plants an idea)
Unique hot breakfast dish using mochi - pounded sweet brown rice.
(Both Steve & Jane are interested in chippers)
A favorite in our home. Cook a pot of rice and stir-fry chicken and oodles of vegetables adding a sauce made from tamari, brown sugar, ginger, honey and garlic.
(Ward's extended stay)
You have to try this sassy saucy Indian dish. The tikka sauce is a pure heaven combo of tomato sauce, heavy cream and spices. Our recipe also offers a vegetarian version made with chickpeas. Everybody's happy!
(Jane phones home)
An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over Golden Spice Rice or Quinoa or while retrieving your child from jail.
(Is chili Dutch?)
Crazy easy con carne. Cinnamon, onions, kidney beans, beef and tomatoes. The neighbors beg us to invite them over.
(Breathless in Seattle
Open your mind to a better breakfast. Sweet breakfasts don't suit everybody. Many of us prefer a savory start to the day. With cooked brown rice on hand preparation is only few minutes. This dish works as a one-dish lunch or dinner too.
(Steve lives long and prospers)
(Steve friends an old flame)
Steve reminisces while making this heavenly flour-free dessert. Coconut, honey, egg white and baking chocolate are all you need.
(Ward seeks consenting adult)
This smooth and silky textured custard works on its own or with a few slices of brightly colored fruit on top. Cross your fingers for our not so smooth and silky Ward.
(Steve imagines roasting a turkey)
Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more.
Welcome to Cookus Interruptus
(Home on the range or hotplate)
This recipe is much less complicated than putting up a tent. Whether you're living indoors or out during the holiday season, include this seasonal fruit dish on your table.
(What was Steve thinking?)
Festive hot drink for wintery weather. Fresh ginger makes it warming. Do not give this to your puppy.
Scones are a snap. These have fiber (whole grain pastry flour) and are not too sweet. Just right with a cup of tea or coffee.
(Benjamin Franklin amuses Jane)
A revitalizing dairy-free soup using fresh, local asparagus, cumin and dill. Perfect for spring.
(Will Phil and Jane ever do something?)
Holy toledo what's going in the lunchbox today? Forgot to shop for dinner? No problem. These are speedy to make, yummy going down.
(Steve grinds while Darrell stares)
Having this deeply flavored paste on hand makes short work of curry dinners. It also makes an excellent gift.
(See Jane run)
Amazingly easy, crazy delicious and easy-to-pack (unless you're carrying the whole machine). Fresh dates, orange zest and toasted pecans do the trick.
(Jane fills in the blanks)
You can feel good about eating sweets that are made from whole foods. These beauties are filled with whole dates and raisins to give them natural sweetness and ample fiber. They take a little time – but don't most good things?
(Cookus Interruptus goes to school)
Cynthia designed the curriculum for these 8-hour workshops for school food service workers as part of a national grant (CPPW - Communities Putting Prevention to Work).
Steve asks for your help.
(Ward blends in)
(Jane votes for everyone)
So easy it's embarrassing. Good looking too! No, not your dream date (gee), your dream side dish!
(Steve recruits Darrell)
A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.
(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Ward seeks love connection)
Make your Mondays (or any day) meatless by whipping up this vegetarian delight. There are some secrets to getting them right (psst...watch the video).
(Two weeks till the wrecking ball )
Farro (aka emmer) is a chewy, satisfying whole grain grown locally in Washington State. Soak it and cook it slowly to maximize flavor and tenderize the texture. The fresh herbs and mushrooms add amazing aroma.
(Ward barks up the wrong tree)
My family begs for these tacos which utilize lime & garlic marinated halibut and fresh vegetables with a mayo or yogurt cilantro-lime sauce drizzled in among the fish and vegetables.
(Phil moves Jane.)
Need an easy, unique appetizer? This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some pickled red onions or caramelized onions to make it scrumptious.
(For whom the bell tolls)
Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.
(Steve peels a grape)
The most important concepts to base your food shopping on. Find out why.
(The answer is "yes")
Star anise, black peppercorns, cardamom pods and whole cloves buzzed them in a small grinder to release flavor, simmer with fresh ginger and serve with honey and milk. This is the real deal. Let Jane show you how.
(How old is she?)
Leftover cooked brown rice transformed by heat, butter, toasted nuts, peas and aromatic spices.
(Jane blows Grandpa's cover)
Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.
(Who's gonna pick up Joaquin?)
With the right heat and the right oil your tofu will come out crisp on the outside, tasty throughout. Marinating first is key.
(Good thing Jane only has one kid)
Fresh fruits, 100% fruit juices blended with coconut milk or vanilla yogurt freeze up into inexpensive, refreshing treats for all ages.
(Steve has a beef with the roast)
Lots of carrots, parsnips, potatoes and Brussel sprouts take a long trip with red wine and a modest piece of grass-fed beef. Tasty destination worth the drive.
(Jane measures thumbs)
Cookus goes therapeutic. Jane shows you how to make this simple strong tea that will get your stagnation flowing.
(Cynthia mixes it up in her new kitchen)
Fresh ginger root and molasses give these chewy cookies many flavor tones. Maybe all that iron, calcium and B vitamins will help Jane get her voice back.
(Why have just one?)
Lots of people are sensitive to wheat or have a Celiac disease diagnosis Jane shows you how to make a very simple gluten-free flour mix that can be used to make baked goods. Tip on where to get the products in the recipe.
(No blame, no gain)
By simply sauteing brown rice in ghee, cardamom and turmeric before simmering you change the color and flavor dramatically. Don't tell me brown rice is boring.
(Steve does not like them in the fridge)
(Local chef turned marriage counselor)
Watch Chef Greg Atkinson make this creamy comfort food and give Cynthia marital advice simultaneously. Good visuals of how to make a roux.
(Darrell missed the talk)
Grill zucchini, portobella mushrooms, eggplant and red pepper. Toss with fresh salad greens, feta and a mustardy sweet dressing for pleasing summer meal.
(Has anyone seen the bird?)
Aromatic artisan bread, fresh apples and sage, roasted chestnuts, celery and butter - what more could a bird want? Perfect meat-less vegetarian side dish too.
If Jane can make it, so can you
(Ginger goes organic)
Keep your dog healthy by feeding fresh food instead ground, dried, kibble made from the unused parts of unhealthy animals. Also keeps their coat shiny, healthy and good looking. Be sure to also have a look the six-page pdf (linked in the recipe) that gives more details.
(Wood chipper interrupts Jane)
The bottled stuff sucks by comparison. You can make a bunch and keep it handy to marinate fish, toss into stir-frys, slip a bit into salad dressings.
(See Ginger run)
Another flavorful vegetarian dinner that complies with the "Eat real food. Mostly plants." message. Serve it with polenta or your favorite cornbread and braised greens. That's a good meal.
(Men doing what men do)
Patience grasshopper. Watch these men do nothing while everything happens in the pan.
(Ginger tries gardening)
Cook beans from scratch. It's no big deal. They taste much better than beans from a can. Get the lowdown, all your questions answered (well as many as we could think of...)
(Cynthia finds the tender part)
The slender fragrant stalk that gives Thai food its unique taste can be daunting. Not anymore.Watch.
Make life easier by watching our how to videos
(contains some graphic violence)
If Steve can do it, anyone can. Cutting up a whole chicken saves time, money and waste. Having a routine of cutting up and cooking a whole chicken can provide protein for several meals during the week.
(Ward's love is here to stay)
There is a safe, respectful, tearless way to have a relationship with an onion. Find out how.
(Snowman made out of WHAT?)
Practice your geometry by carefully dicing a carrot. How many little
squares can you make out of one carrot? How many does Cynthia make?
(Jane smells something fishy)
Non-violent hard-boiled eggs explained simply by Jane. So easy you can check email and text while you're doing it.
(Carlotta needs clarification)
(Jane's secret elixer)
(Cynthia lets off a little steam)
Today's pressure cookers are safe and efficient. I love using mine to cook beans, grains and root vegetables, even applesauce. Here's how.
(Steve dreams of peeling Mary Ann)
See how easy it can be with a spoon.
(Cynthia feels cooped up)
People who tell me they hate this vegetable reconsider, maybe even fall in love, when they taste pressure-cooked beets. The magic pot renders them tender and silky. The gritty texture and sometimes dirty flavor goes away. Cmon. Give 'em a try.
(heat, fat, smoke, cool)
(Cynthia sees no reflection)
A dull knife is the most dangerous tool in the kitchen. Learn this inexpensive, tried and true method of how to keep your knife sharp. Soon you also will see no reflection (on the knife blade, not in the mirror…gee)
(Ward by a hair)
(Ward masters multitasking)
Traditional Mexican breakfast presents buttered corntortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole.
(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.
(Jane's priorities defined)
(Jane practices for a date)
Everybody Loves Potato Pancakes. It's true. This recipe comes from Jeff Basom, former chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner.
(What's Jane packing?)
Ideas for four superman or superwoman lunches-to-go utilizing family dinner leftovers.
(Will Phil pass the test?)
Roasting a chicken (or two depending on your family size) saves minutes and money. The flavorful chicken can be used for Sunday dinner, and then transformed into a Tuesday soup, a Thursday salad.
(Doris does Dubai)
Say no to insecticides! Find out how to make this naturally protective spray for your doggie.
(Darrell likes burritos)
And who cares when you can have some of this zesty tahini lemon garlic sauce flowing over rice, fresh greens, blanched vegetables, falafel or as a dip for pita.
(Joaquin considers gardening)
A jar of this sweetened lime concentrate is perfect for fish marinades, cabbage salad dressings, an icy drink and more. Excellent to add to the athlete's water bottle.
(Jane takes an anniversary picture)
Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.
(A brief encounter)
Cutting a ripe mango can be fun. Let Jane show you how. Adding the mango cubes to lime and cilantro and plopping it on Mole Chicken or in a Fish Taco - even more fun!
(Jane pulls one out of the oven)
Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.
(Joaquin knows when to hold 'em)
If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. A total flavor burst served with White Bean and Kale Minestrone or Rosemary Red Soup.
Our most popular "eat your greens" recipe
(Steve strains the relationship)
Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.
(Was that Joaquin?)
Serving tacos, enchiladas, chicken in mole? Use cumin, chili powder and a touch of tomato paste to brown rice for a perfect side dish.
(Steve tries bazumba)
Chocolate, almond butter and salted caramel - oh my. These cakes are quick to make, gluten free, and the soft middle melts in your mouth - does it get better?
(Facelift, the social network for Ward)
This succulent entrée is crazy simple. The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce. The oven does all the magic.
(Cynthia answers the call)
Taking the time to allow land and sea vegetables to infuse a soup stock with their nutrients creates a powerful soup. The probiotics in the miso make it easy to digest too. Try it while you wait for the phone company to fix voice mail. You'll have LOTS of time.
(Chef Becky Selengut mussels Cynthia out)
While Cynthia moonlights her friend Backy Selengut, author of Good Fish, steps in to teach you how to make this simply delicious seafood recipe.
(Ward arrives with baggage)
Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch.
(Harmony is lacking at band practice)
When you smear nori with wasabi, mustard and herbs and wrap it around salmon before cooking, the mineral-rich sea vegetable shrink-wraps the fish as it cooks and keeps it moist. The wasabi and herbs add kick.
(Ward goes nuts)
Cooked brown rice provides the sticky base for these vegetarian burgers made with nuts and spices. No soy analogs here!
(Ginger gets a bath)
Impress everyone at the dinner table with these savory sweet salmon morsels. The reduced orange, honey and tamari glaze and the cool yogurt dip will help Jane regain a smile after what she's just seen.
(Darrell finds his pulse)
Fresh parsley and garlic ground up with toasty pumpkin seeds make this deceptively simple yet decidedly yummy garnish. The extra layer of flavor and texture makes creamy soups, sandwiches and salads sing.
Jane sings for bread.
For a scrumptious post play snack
This is real food you should pack
When feeding your body, aim for the stars:
Peanut Butter Cranberry Zoom Zoom Bars
(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
(Men throw fish at Jane)
Hopefully they threw no ahi tuna at her. This delicate fish should be barely seared. The black pepper crust and the fruity sauce elevate the fish dish to rock star status. Serve it to guests.
(Joaquin doesn't pick on goldfish)
Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.
(A taxing meeting for Cynthia)
The Joy of Cooking method of poaching the incredible edible egg. Vortex required.
(Steve solves the puzzle)
Sexy pear halves take a bath in pomegranate juice than the deep red juice is reduced down to make a syrupy topping. Steve knows how to please.
(Not the masters of their domain)
Unbelievable news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. Try this one!
(A stirring family tale)
Cooking can be a joyful way to nurture yourself, your family and your corn grits. Stir a little cheese in at the end and the love blossoms even more.
(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
(Ward goes fishing)
Very handy to keep a jar of this bright colored condiment around. Perks up sandwiches, salads and super easy to make.
(Jane offers community service with Seattle PD)
An easy way to tame assertive greens - send them to the jacuzzi until they relax. This cooking method preserves nutrients, discards bitterness, brings our flavor.
(The perfect grain inspires a song)
Get clear instructions for how to make this quick-cooking, nutrient-dense grain come out just right.
(Steve is transformed by a chef's coat)
Word in nutritional research is that we all need more probiotics in our diet. Get the friendly bacteria in an awesome topping for vegetable curries, fish, chicken, rice by making this dish with high-quality whole milk yogurt.
(Phil ties Jane's tongue)
Cocoa powder, semi-sweet baking chocolate and chocolate chips combine to make your chocolate enjoyment tripled. Nobody complains about a pan of these coming out of the oven.
A combination inspired by Southern hemisphere gods, perfect for a northern hemisphere fall or winter supper. Roast and dig in!
(Steve's key to success)
From cutting safely to the final flavor drizzle, learn the step-by-step for roasting your autumn harvest of winter squash.
(Phil finds feasible floor plan)
The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody's taste buds. Vegetarian, gluten-free main dish salad.
(What is sodie?)
Google each of the ingredients in the major brands of soda pop and you may never chug a can again. Instead find out how refreshing herbal tea, raspberry juice and berry seltzer water can be.
(Jane helps Darrell with his letters)
A beautiful looking soup that boasts all local winter vegetables and herbs. Beets, carrots, red lentils and rosemary marry for love.
(Steve gets deep)
Find out how to prepare perfectly roasted potatoes and get tips on enticing kids to eat more vegetables all in the same video!
These sweetly spiced beets will glamorize any meal. Plop them next to your sandwich at lunch time. Pretty up the dinner plate by adding this deep red color.
Millet is a tricky grain to make fluffy and separate. Cynthia not only has the right tips but a dress-up for this plain jane grain that includes saffron, leeks, currants, nuts and roasted red peppers. Tastes good.
Lemon Kissed Saffron Brown Rice
Cynthia adds zesty citrus and exotic saffron threads to knock the plain Jane out of simple brown rice.
(Ward moves on)
This combo of salmon, nori, avocado and zippy wasabi will have you leaping into action like a Japanese war lord. Dine and conquer!
(Joaquin thinks Batman is slapstick)
Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
(Whose rules are those?)
Making your own sauerkraut is easy and rewarding. All you need is a head of cabbage and the inclination to chop and pound. Fermented foods like sauerkraut have shown to be beneficial to health for centuries.
(Cynthia answers the call)
Soba noodles are made from buckwheat ( which strangely is no relation to the wheat plant) and wheat. This noodle makes a quick whole grain dish that can be dressed with peanut sauce or lemon tahini sauce or a simple vinaigrette. 100% soba ( all buckwheat) is available for those who are wheat sensitive.
(Homeless in Seattle)
Hip hip hooray, brightly colored vegetables! Roasting sweet potatoes makes them super sweet. Combining apples and kale is divine. Put them together and what can we say? Fabulous vegetable dish coming your way.
(The new neighbor)
Not real pretty to look at but neither is the new neighbor. We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas. Try it. You'll see.
(Steve sells home plate)
Stuffed chicken breasts sounds difficult and gourmet - not true. A fantastic way to renovate leftovers like roasted squash and extend a pound of chicken to feed a family. Very pretty morsels too!
(What's in the oven?)
Real food from home-cooked meals surpasses the jarred or boxed stuff by miles. We share the basic 1-2-3's of starting baby on the best.
(Steve boldly alters the recipe)
Man up to a big bowl of hot oat cereal in the morning. Add raisins, nuts or do it the Steve way with peanut butter. To save time, soak oats the night before. Cynthia splains it in the recipe...
This will clarify everything about Steve.
(Is Robert Plant organic?)
Strawberry and rhubarb together make a stairway to heaven. Watch and you'll see what we mean. The oat nut topping is quite versatile; it can also be pressed into a crust.
Stuffed Collard Greens with Tzatziki Sauce
(What ever happened to Phil?)
Greens greens and more greens! We're sporting a vegetarian and non-vegetarian filling for these beauties.
(Darrell tries to fix Cynthia's hot flash fan)
Gather berries and apricots when they are prime, envelop them in a little citrus sweet to fold their color and top them with this sexy little dairy-free cream made from vanilla, cashews, maples syrup and water.
(Steve demonstrates phone manners)
We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!
Adding condiments made from raw vegetables gives meals extra enzymes, nutrients and (most noteworthy) flavor. This bright red relish made from bell peppers adds all of the above to any meal.
(Steve horses around)
(Joaquin seeks Scrabble partner)
Like the refreshing flavor of sushi rice? This video recipe shows you how to make it using whole grains and natural sweeteners. Plus we show you how to make shapely rice and a glimpse of Jane's boy.
(Steve and Cynthia throw caution to the breakwind)
This is a favorite dish of mine that I use frequently to introduce my students to tempeh. We usually serve it with a grain such as Quinoa, Mediterranean Quinoa, Sweet Rice Timbales, Saffron Buttered Millet or Soba Noodles. MANGO LIME SALSA is the perfect sweet condiment for this savory vegetarian dish.
(Steve & Darrell schedule a play date)
We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.
(Ward can run but he can't hide)
(Steve rebounds for soup)
This traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base. The ginger garlic influence make it a perfect kill-the-cold soup. A popular family favorite. We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!
(Ginger causes two pies worth of trouble)
There's no dilemma about this omnivore delight. Lime, cilantro, garlic and some heat rubbed into some grass fed beef. Medium rare strips served over salad with cucumber. I'm salivating, how about you?
(Ward lets it simmer)
Okay - you'll need to stretch yourself and shop for lemongrass, Thai red chilies, Kaffir lime leaves and fish sauce but the enhanced coconut milk will make you soon no matter what vegetables, tofu, chicken, shrimp or tempeh you invite in.
(Jane's sweet on trees & bees, vanilla & Phil)
Are you ready to bake? Jane will help you gather the ingredients you need to make sweet treats for your family.
(Jane helps herself)
Keep your pantry stocked with versatile, economical beans. If you make a pledge to eat vegetarian meals a few times a week, beans and soyfoods are the perfect protein. Cynthia shows you how to purchase and store while Jane prepares for a glove exchange.
(Steve grills Phil)
Here's a list of fats and oils that provide the highest quality cooking experience (best flavor too!) brought to you by Steve. We prefer the stable traditional fats. Also included: our two favorite vinegars to keep in house. Plus storage information (do you have a butter keeper???)
Is this guy right for Jane?
(Jane has a spicy encounter)
Want a list of basic fresh herbs and dry spices to keep on hand? Make your life easier, save money and shop with Jane. She'll spell out the flavor boosters you need to stock up on and show you how to store fresh herbs so they last. Watch out for those peppercorns. Like Cupid's arrows.
(Nutty girl seeks check-out boy.)
Nuts and seeds have provided solid, whole foods nourishment to humans for thousands of years - maybe millions. The fats in nuts and seeds are excellent for the brain and the body. Stock up on these pantry items so you can make favorite Cookus recipes.
Cynthia gives you a starter shopping list for whole grains and flours, shows you how easy it is to buy in bulk and how to have meaningful conversations with the check-out guy.
(Jane dresses for work)
At the peak of early fall fresh corn, dried beans and winter squash emerge together after the growing season. Collect the harvest of these three sisters and prepare this cinnamon and chili kissed warm stew.
(Ward enters the fold)
Generate superior foods for baby by using wholesome food that the family typically dines on.
(so you wanna do something?)
(Don't ask, don't tell)
Steve mans up to sauce combining tomato, molasses, maple syrup, vinegar and HEAT (chipotle or cayenne). Slather on beans, chicken and more.
(A campground double boiler)
Sweet treat that is full of fiber, fun to make and couldn't be easier - is that possible??? Watch and see.
(Has anyone seen Joaquin?)
Whole food is a slippery term used to indicate healthy. Let Cynthia define what is truly meant by whole with a short series of questions.
(Can't run with scissors!)
Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup. Ribbons of kale add color, texture and major nutrients. Serve with Pumpkin Pecan Muffins or a bit slice of warm bread and butter. Who can resist?
(Steve knows when to fold 'em.)
Here's a step-by-step account of how to get a smooth and tasty pie crust when using whole wheat pastry flour, butter and coconut oil.
(Steve asks some granular questions)
Find out how to identify a high-quality salt and start adding valuable trace minerals to your food.
(Does Cynthia really measure up?)
A unique and nutritious grain worthy of the patience involved to make it come out tender. Using the right amount of heat and time is imperative. Can be done as a family member embarks on a new hobby.